| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Soups, Poultry | 4 | Servings |
INGREDIENTS
| 1 | cn | Reduced-sodium chicken broth (49 1/2 ounces) |
| 1/2 | c | Water |
| 1 | lb | (3 medium) potatoes cut into 1/2-inch cubes |
| 1 | md | Carrot cut into 1/4-inch slices |
| 1 | lb | Chicken breasts (boned and skinned) cut into 1-inch chunks |
| 1 | md | Zucchini cut into 1/4-inch slices |
| 3 | Green onions; sliced | |
| 2 | ts | Dried basil |
| Salt and pepper, to taste |
INSTRUCTIONS
In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper. Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein. Source: The Potato Board <recipes@potatoes.com> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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